Buffalo Chicken Sweet Potato Casserole Recipe

If you’re looking for a dish that’s cozy, packed with flavor, and just downright fun to eat, you’ve got to try this Buffalo Chicken Sweet Potato Casserole Recipe. I stumbled upon this combo on a chilly evening when I craved something comforting but also a little spicy. It blends tender chunks of chicken, sweet roasted sweet potatoes, and that addictive buffalo sauce kick — all baked into a bubbly, cheesy casserole that’s perfect for family dinners or game day. Stick around, because I’m sharing everything you need to make this fan-freaking-tastic recipe your new go-to!

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Ingredients & Why They Work

The magic of this Buffalo Chicken Sweet Potato Casserole Recipe is in combining wholesome ingredients with bold flavors. Each one plays a role, whether it’s adding moisture, heat, or a nice crunch. When you’re shopping, look for fresh sweet potatoes and good-quality buffalo sauce — it really elevates the dish.

• Boneless chicken breasts: Cubed chicken cooks evenly and soaks up the buffalo sauce perfectly.
• Sweet potatoes: Their natural sweetness balances the spicy buffalo sauce, and you can keep the skin on for extra nutrients and texture.
• Broccoli florets: Adds a fresh, green pop of color and nutrients while softening nicely under the heat.
• Buffalo sauce: This is the flavor star — I personally love New Primal, but classic Frank’s RedHot also works great.
• Avocado or olive oil: Helps everything roast up nicely and adds a silky richness.
• Salt, pepper, and garlic powder: Essential seasonings to boost every bite.
• Shredded cheddar cheese: Melts over the top for that irresistible gooey finish.
• Chopped green onion: Adds a little fresh, sharp bite at the end.
• Cooked turkey bacon: For smoky crunch that complements the spicy and sweet flavors.
• Drizzle of ranch: Optional, but delicious to mellow out heat and add creaminess.

Make It Your Way

One of the best things about this Buffalo Chicken Sweet Potato Casserole Recipe is how easy it is to tweak to your preference. I like to switch up the vegetables depending on what I have on hand, but you can also adjust the heat level or swap out toppings.

• Variation: I’ve made this with cauliflower instead of broccoli when I wanted something milder—and it worked beautifully!
• Heat Level: Feel free to dial the buffalo sauce up or down depending on how spicy you want it.
• Dietary Mods: Swap turkey bacon for vegetarian bacon or omit it altogether to keep it pescatarian-friendly.
• Cheese Options: Pepper jack or mozzarella also melt well if you want to mix it up.

Step-by-Step: How I Make Buffalo Chicken Sweet Potato Casserole Recipe

Step 1: Prep and Roast the Sweet Potatoes

Start by preheating your oven to 425°F and greasing a 9×13 casserole dish — don’t skip this, it helps everything release easily later! Cube your sweet potatoes into small pieces (I usually leave the skin on for that little extra texture and nutrients). Toss them with half of the buffalo sauce mixture I mix up from buffalo sauce, oil, salt, pepper, and garlic powder. Spread them evenly in your dish and roast for 30 minutes, flipping halfway through so they color evenly. This step is key for those caramelized edges that make the dish irresistible.

Step 2: Add Chicken and Broccoli with More Buffalo Sauce

While your sweet potatoes are roasting, cube the chicken breasts and cut broccoli into small florets. Toss these veggies and chicken in the remaining buffalo sauce mixture, ensuring everything is coated. Once the sweet potatoes have had their time in the oven, remove the dish and add the chicken and broccoli on top. Return to the oven and bake for another 20-25 minutes, or until the chicken is cooked through (you’re looking for an internal temp of 165°F).

Step 3: Finish with Cheese, Bacon & Green Onions

Pull your casserole out, sprinkle it generously with shredded cheddar cheese, cooked turkey bacon, and chopped green onion. Pop it back in the oven for 5 more minutes until the cheese melts, turning everything beautifully gooey. Before plating, let the casserole cool for a few moments, then drizzle any extra toppings like ranch or blue cheese if you’re feeling indulgent.

How to Serve Buffalo Chicken Sweet Potato Casserole Recipe

Garnishes

I always finish with a handful of fresh chopped green onion for sharpness and a drizzle of ranch dressing to mellow the heat. Sometimes I add crumbled blue cheese if I’m feeling fancy—it’s a total game-changer! A sprinkle of extra crispy turkey bacon bits keeps things crunchy and smoky.

Side Dishes

This casserole stands strong on its own, but I love pairing it with a simple green salad or some roasted Brussels sprouts for a veggie boost. A creamy coleslaw on the side also balances the spicy notes perfectly.

Creative Ways to Present

For parties or gatherings, I’ve served this casserole in individual ramekins for easy portion control and a cute presentation. Another fun idea is to top it with sliced avocado for a creamy twist or scatter chopped fresh cilantro just before serving for a hint of brightness.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 5 days. It reheats well and the flavors often deepen overnight, making it even better the next day. Just warm it gently to avoid drying out the chicken.

Freezing

If you want to freeze it, let the casserole cool completely first. I wrap it tightly with plastic wrap and then foil before popping in the freezer. When you’re ready to eat it, thaw overnight in the fridge and reheat at 350°F until warmed through.

Reheating

Microwaving works in a pinch, but my favorite method is reheating in the oven at 350°F. It keeps everything juicy and brings back some of that crispy texture on top. Cover loosely with foil to prevent the cheese from over-browning.

FAQs

Final Thoughts

This Buffalo Chicken Sweet Potato Casserole Recipe is one of those rare dishes that feels like a warm hug on a plate. It’s perfect for busy weeknights, potlucks, or when you just want something cozy with a little kick. I hope you’ll give it a try and maybe even make it your own with the variations we talked about. Once you nail the balance of sweet, spicy, and cheesy, I’m confident it’ll earn a permanent spot in your dinner rotation, just like it did in mine.

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